Carp Pretzel Dumplings on a Bed of Steamed Vegetables

Preparation (about half an hour):

Cut carp fillet into small cubes, lightly mash three quarters of it with whipped cream, a little parsley, chives and a little dill with a blender. Put the puree in a suitable bowl, season with salt. Cut the pretzels into cubes, mix with chives, dill, eggs and parsley. Fold in carp puree, remaining carp cubes and whipped cream well, season with salt and pepper. Turn dumplings from the quantity, in the prepared salted water with juniper, thyme, peppercorns, bay leaf and leek roll the dumplings bubbling until they float on top.

Peel the vegetables, cut them into strips, sauté them in hot olive oil, season with salt and pepper, add a little of the dumpling water and cook the vegetables until al dente. Sauté onion cubes in hot butter until translucent*, stir in the remaining kitchen herbs.

Arrange the vegetable strips on a flat plate as a bed, place the dumplings on top, cover with onion-herb butter and garnish with thyme.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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